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Thumbprint Cookies

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Classic thumbprint cookies with a buttery shortbread base rolled in sugar and filled with vibrant jam, perfect for any occasion or holiday treat.

Ingredients

1 cup unsalted butter, room temperature

⅔ cup granulated sugar

1 teaspoon vanilla extract (or almond extract)

½ teaspoon kosher salt

2 cups all-purpose flour

¼ cup jam (apricot and seedless raspberry recommended)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and sugar in a stand mixer on medium speed until light and fluffy, about 2–3 minutes.
  3. Add vanilla extract and salt, mixing until well combined.
  4. Gradually add flour, mixing until just combined.
  5. Roll dough into 1-inch balls and place on prepared baking sheet.
  6. Use your thumb to press a deep indentation into the center of each cookie.
  7. Spoon a small amount of jam into each indentation.
  8. Bake for 12–15 minutes or until edges are lightly golden.
  9. Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Roll dough balls in finely chopped nuts before baking for a nutty coating.
  • Use chocolate pieces or lemon curd instead of jam for alternative fillings.
  • Add colored sprinkles to dough balls before baking for a festive touch.
  • Store cookies in an airtight container at room temperature for up to 1 week.
  • Freeze unbaked dough balls on a baking sheet before transferring to a freezer bag; bake from frozen with added time.
  • To make cookies chewier, slightly underbake and cool on the baking sheet.

Nutrition

Find it online: https://recipesbyjanet.com/thumbprint-cookies/